Ingredients with Measurements:
- 2 lbs chicken thighs, boneless and skinless
- 1 cup red lentils
- 1 can coconut cream (13.5 oz)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
2. Add the minced garlic and grated ginger to the pot and sauté for another minute, until fragrant.
3. Add the turmeric, cumin, coriander, paprika, salt, and black pepper to the pot and stir to combine.
4. Add the chicken thighs to the pot and brown on both sides, about 3-4 minutes per side.
5. Add the chicken broth to the pot and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the chicken is cooked through.
6. Remove the chicken from the pot and set aside on a plate. Using an immersion blender (or a regular blender), blend the lentils and cooking liquid until smooth.
7. Return the blended lentils to the pot and stir in the can of coconut cream. Bring the mixture to a simmer and cook for 5-10 minutes, until thickened.
8. Slice the chicken into bite-sized pieces and add back to the pot. Stir to combine and cook for another 5-10 minutes, until heated through.
9. Serve the Kuku Paka with Lentils and Coconut Cream in bowls, garnished with chopped cilantro and a lime wedge on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for sautéing and browning
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 35g
- Fiber: 8g
- Sugar: 4g
- Sodium: 900mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Red lentils can be substituted with green or brown lentils.
- Coconut cream can be substituted with coconut milk.
Variations:
- Add diced potatoes or sweet potatoes to the pot for extra texture and flavor.
- Use shrimp or fish instead of chicken for a seafood version of the dish.
- Add diced tomatoes or tomato paste to the pot for a more tomato-based sauce.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch.
- If the lentil mixture is too thick, add more chicken broth or water to thin it out.
- For a spicier version of the dish, add cayenne pepper or chili flakes to the spice mixture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Kuku Paka with Lentils and Coconut Cream in bowls or on plates, garnished with chopped cilantro and a lime wedge on the side.
Garnishes:
- Chopped cilantro and lime wedges
Pairings:
- Serve with rice or naan bread for a complete meal.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the lentil mixture is too thin, simmer for a few more minutes to thicken it up.
- If the lentil mixture is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kuku Paka is a traditional Kenyan dish that originated from the coastal region of the country. It is typically made with chicken, coconut milk, and spices.
Flavor profiles:
- Creamy, savory, and slightly spicy
Serving suggestions:
- Serve the Kuku Paka with Lentils and Coconut Cream as a main dish for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Kenyan